Raspberry Religieuse

Religieuse, which typically means a nun represented by two choux buns, one the head and the other the body.

The Religieuse, presented here reminds me more of a bride than a nun. I am sure you would agree. 🙂
They taste as delicious as they look pretty. I also prefer to use the crumble on top of the choux as it evens out any edges and the choux puffs up uniformly.

The choux buns are filed with a smooth, creamy, delicious pastry cream. They can be decorated as per one’s own preference. Here they have been decorated with pieces of tempered chocolate and buttercream.

 

Ingredients:

Raspberry Pastry Cream:

Raspberry Puree or any fruit puree of your choice 1000 g
Eggs 90 g (2)
Egg yolks 100 g (3)
Sugar 150 g
All purpose flour 50g
Corn Starch/Custard Powder 50g
Vanilla Bean 1
Butter 100g, softened

Instructions:
1. Boil the raspberry puree with half the sugar and the scraped vanilla bean. Keep whisking continuously so that it does not burn.
2. In a bowl whisk the eggs, yolks and the remaining sugar. Add the custard powder and flour, whisk together.
3. As soon as the puree boils, pour one-third of it over the eggs mixture and whisk quickly.
4.Put it back into rest of the puree and heat until it comes to a boil. It is important to keep whisking continuously and quickly the cream so that it does not burn.
5. Once the cream comes to a boil, cook for 1 minute ONLY and remove immediately from heat.
6. Add sofetened butter gradually to the cream and whisk continuously until smooth.
6. Remove in a bowl, wrap with plastic onto the surface of the cream and chill.

Choux Pastry:

Recipe, click Here. Pipe small and larger choux for the top and base respectively. Egg wash the choux.

Crumble for the choux topping:

Butter 80g, softened
Brown Sugar 100g
Flour 100g
Food coloring

Mix all the ingredients like a dough. Roll it out between 2 silicon sheets or baking paper.
Freeze it.

Cut into round shapes and place over piped choux just before baking. Bake at 180C like the regular choux.

Assembly:

Pipe the choux with pastry cream by making a hole on the bottom.

Place the smaller choux onto the larger one and decorate with chocolate discs.

Taking these over to Angie’s fiesta friday! 🙂